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Ceylon cinnamon

Name: Ceylon cinnamon
SKU: AR00001
Price: 4.27 EUR
Availability: InStock

Ref : AR00001

Powder - Sri Lanka

Organic farming

Fair trade

30 g glass jar

€4.27

(€142.33 / kg)

In stock

Free Shipping start at €50.00

Ceylon cinnamon

30 g glass jar

€4.27

Add to cart

The kitchen essential, for your favourite sweet and savoury recipes

Cinnamon, one of the world's oldest spices, comes from the inner bark of the cinnamon tree, peeled off the shrub in the rainy season and dried. The bark then coils to form sticks.

Terra Madre Fairtrade ground cinnamon comes from SOFA (Small Organic Farmers Association) in the Kandy region of central Sri Lanka.

Spice composition

Ceylon cinnamon*

*From organic farming.

Suggestions

Classic: desserts, rice pudding, tajines, jams and crepes

More original: there's nothing like a pinch of cinnamon to liven up mashed potatoes or squash.

Organic farming

We have always offered organically grown teas and herbal teas, and used natural, organic flavours. We go even further, demanding that our suppliers use certified organic flavor carriers and solvents. Certified since 1994.

Fair trade

A WFTO (World Fair Trade Organization) certified member, Les Jardins de Gaïa has been committed to fair trade since its creation: from the tea leaf to the cup, all our practices meet fair trade requirements. To find out more: www.wfto.com.

Spiced shortbread recipe

Ingredients for 6 people

150 g flour
60 g butter at room temperature
50 g caster sugar + 50 g brown sugar
1 tablespoon baking soda
1 egg
1 pinch salt
1 pinch Terra Madre grated nutmeg
1 teaspoon Terra Madre ground ginger
1 teaspoon Terra Madre ground cinnamon
1 vanilla pod Terra Madre

Recipe

Mix 100 g flour, salt, baking soda, sugar, brown sugar and spices. Make a well and break in the egg, mixing with a fork.

Mash the butter into this mixture with a fork, then knead with your fingertips. Gradually add the remaining flour. The dough should remain soft but not sticky.

Form the dough into a ball, wrap in cling film and chill in the fridge for 30 minutes.

Preheat oven to 180°C (gas mark 6). Remove the boudin from the fridge, and cut into 1 cm slices. Place the slices in a pie dish lined with baking paper. Bake for 15-20 min.